Culinary Cannabis

Mediterranean Stuffed chicken story
Hello Everyone!
It’s mid-August and the veggies and herbs I panted back in April are finally producing…is an over
abundance right now. All the fresh produce has me scrambling to come up with recipes to use it all!
Here’s what I found in the garden to use in this dish:
Cherry tomatoes in two varieƟes add fresh sweetness to the topping.
Cucumbers are peeled and chopped in the topping
Fresh herbs – basil, thyme, oregano and parsley are all featured in both the stuffing and topping are all
from the garden
The spinach, onion and peppers, cheeses and chicken are from the farmer’s market and compliment the
garden ingredients perfectly.
Serve with lightly sautéed vegetables or a simply dressed grain salad for a great late summer supper

Mediterranean Stuffed chicken story
Hello Everyone!
It’s mid-August and the veggies and herbs I panted back in April are finally producing…is an over
abundance right now. All the fresh produce has me scrambling to come up with recipes to use it all!
Here’s what I found in the garden to use in this dish:
Cherry tomatoes in two varieƟes add fresh sweetness to the topping.
Cucumbers are peeled and chopped in the topping
Fresh herbs – basil, thyme, oregano and parsley are all featured in both the stuffing and topping are all
from the garden
The spinach, onion and peppers, cheeses and chicken are from the farmer’s market and compliment the
garden ingredients perfectly.
Serve with lightly sautéed vegetables or a simply dressed grain salad for a great late summer supper

Ingredients:

2 8 oz chicken breasts 
Stuffing Ingredients: 
2 oz softened cream cheese
2 oz mayo 
2 T panko breadcrumbs 
2 T chopped fresh herbs (basil, oregano, parsley) 
2T chopped sweet/hot cherry peppers 
1 clove garlic, finely minced 
¼ t hot smoked paprika 
¼ t garlic powder 
1/8 t cayenne powder 
Salt and pepper to taste 
Topping ingredients 
1/2-pint cherry tomatoes, halved. 
3 T diced red onion 
3T diced green bell pepper 
1 clove garlic, finely minced 
2 T sherry wine vinegar 
2 T infused olive oil 
Salt and pepper to taste

Freeze fresh boneless chicken breast for 15 minutes, or so to make them easier to “pocket ” lay breast flat on a cutting board with curved edge to edge, but, not going through breast. Season chicken salt, and pepper.

Mix stuffing ingredients and pile as much stuffing as possible into each chicken breast.Yoh will probably have some stuffing left over. Close chicken pocket with tooth picks

Preheat oven to 425F.

Heat a oven proof skillet on stove top . Add stuffed chicken breast and saute’ on each side for approximately 3 minutes on each side.Put pan in preheated oven until meat thermometer in the thickest unstuffed portion of the breast reaches 169F . Remove from oven . Tent loosely with foul, and let rest for 19 minutes .

Make topping by combing all ingredients and mix Serve over Chicken breast .

Culinarily Yours in Cannabis

Mary Ann